1-2 apples (I like granny smith)
Leeks if you have
Shallots (or onions)
Chicken broth (I use Imagine Low Sodium Organic Chicken Broth)
1tbs oil, I use grape
Salt pepper to taste
Fresh sage leaves (optional but such a nice touch)
If you are able to get your hands on peeled and cut up squash, skip this step.
Otherwise, wash and dry your squash. Using a sharp knife to piece a few holes in the squash. Place it on a paper towel. Microwave about 3 minutes and flip over. Let cool a bit. At this point, you should be able to peel it, scoop out seeds and cut into cubes.
If you are using leeks, wash them really well. Use while part only. Peel shallots. Dice shallots and leeks.
Wash, peel, cut apple into cubes.
In a medium pot, heat oil. Add your leeks and shallots. Cook about 5 minutes till soften. Add squash and broth. Cook on medium flame till squash begins to soften, about 20 minutes. Add apple, cook another 10 minutes or so.
Add salt and pepper, nutmeg if using. Another option to nutmeg if you like spicy is a bit of curry powder. Using emersion blender, blend your soup.
In a small frying pan, heat some oil till nice and hot. Add sage leaves, fry till crisp. Add as topping for soup.
|BUTTERNUT SQUASH APPLE LEEK SOUP TOPPED WITH FRIED SAGE|